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–+ servings
Slice of bread pudding on a white plate.
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4.99 from 79 votes

Easy Bread Pudding

This easy bread pudding recipe is a cozy old-fashioned dessert made with simple ingredients and is completely addicting.
Prep Time10 minutes
Cook Time40 minutes
Resting20 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 12 people
Author: Kristyn Merkley

Equipment

Ingredients

  • 1 large loaf white bread, I typically use an 18 oz loaf
  • 6 large eggs
  • 4 cups whole milk
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg

Caramel Sauce

  • ½ cup brown sugar
  • 1 tablespoon flour
  • ¼ teaspoon cinnamon
  • 1 egg
  • 2 tablespoons butter, melted
  • 1¼ cups milk
  • 1 tablespoon vanilla

Instructions

Bread Pudding

  • Grease a 3-quart (9x13 inch) casserole pan.
  • Cut loaf of bread into cubes and place in the greased pan.
  • In a very large bowl, whisk eggs.
  • Whisk in sugar, milk, vanilla extract, cinnamon, and nutmeg. 
  • Pour the egg mixture over top of the bread, tossing the bread as necessary so that it's all covered in the egg mixture.
  • Allow the pudding to sit for 20 minutes so that the bread soaks up the egg mixture. As you wait, preheat the oven to 350°F.
  • Cover the dish with aluminum foil and bake for 20 minutes, then remove the aluminum foil and continue baking for 20-25 minutes or until the top is golden brown.
  • Let it cool for at least 10 minutes before slicing it into pieces and serving. 

Caramel Sauce

  • Mix brown sugar, flour, and cinnamon.
  • Add it to a medium saucepan along with the egg, melted butter, and milk. Cook on LOW heat, whisking until smooth.
  • Cook for 10 minutes, whisking constantly, then stir in vanilla. Drizzle over your warm bread pudding.

Video

Notes

Recipe Notes:
  • Use slightly stale bread like challah, brioche, or croissants for the best texture and flavor.
  • Let the bread soak for at least 20 minutes so every bite is custardy and rich.
  • Cover with foil halfway through baking to prevent over-browning while still getting a golden top.
  • This dessert reheats well—store leftovers covered in the fridge for up to 3 days.
STORE leftovers covered in the fridge. Bread pudding is best served warm. You can either warm it up in the microwave or preheat the oven to 350°F and bake covered for 10 minutes to warm it up. 
For more substitutions and tips, check out the full recipe post

Nutrition

Calories: 384kcal | Carbohydrates: 60g | Protein: 13g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 124mg | Sodium: 370mg | Potassium: 286mg | Fiber: 2g | Sugar: 34g | Vitamin A: 389IU | Vitamin C: 0.03mg | Calcium: 283mg | Iron: 3mg